Directions

Coarsely crush mustard seeds and peppercorns in a blender or food processor.

Roll beef in crushed mixture, pressing it into the surface to coat.

Oil hot grid of grill (to prevent sticking).

Grill meat, on a covered grill, until a meat thermometer inserted in the center almost registers 145°F for medium-rare, 160°F for medium, or 170°F well done (16-24 minutes for medium-rare, depending on size and thickness; add an additional 5 minutes for every 10°F).

Flip over halfway through cooking.

Let stand 5-10 minutes before slicing.

In a saucepan, combine beef broth and whipping cream, and bring to a boil.

Boil gently until reduced to about 1 cup (sauce will be thick enough to coat a spoon).

Remove from heat; stir in butter, a little at a time, until all the butter is melted.